Rajma Tikkies (Kidney Bean Patties)

Name: Rajma Tikkies (Kidney Bean Patties)
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups cooked rajma (kidney beans); 3 - 4 small boiled potatoes, peeled; ½ cup breadcrumbs; ½ cup onion, finely chopped; ¼-inch ginger, finely chopped; 2 garlic cloves, minced; 2 green chilies, finely chopped; 1 tsp coriander powder; ½ tsp cumin powder; 1 tbsp Kitchen King or Kadai Masala; 1 tsp red chili powder; to taste Salt; 1 tbsp oil for the mixture; Oil spray or a little oil for pan frying; 2 - 3 tbsp Hot & Sweet Sauce; Mix 2 tbsp ketchup + 1 tbsp sriracha; Tamarind chutney; Plain ketchup

Global Food & Fusion

Protein: Kidney Beans
Complete the plate: Serve with roti
Serves: 4
Hands-on · total: 20 min · 42 min (est.)
Walk-away: No

Plan ahead: soak rajma overnight. Canned works too - rinse and skip the soak.

From my
kitchen

Worth knowing

Pulse the rajma rather than blending it completely. Keeping some texture gives the tikkies a much better bite.
Add the sauce gradually. Too much liquid can make the mixture difficult to shape.
If the mixture feels too soft, add another tbsp or two of breadcrumbs.
These tikkies taste delicious on their own with ketchup, green chutney, or tamarind chutney.
They also make an excellent filling for burgers, wraps, tacos, or grain bowls. Pair them with lettuce, onions, tomatoes, and your favorite dressing for a complete meal.
Leftover tikkies keep well in the refrigerator and can be reheated in an air fryer or on a skillet until crispy again.

Day 2 plan

Prep or cook in batches, then reheat in an air fryer or oven to bring back some crispness. Avoid microwaving if you want a crisp exterior.

Kidney Beansmedium effortleftover-friendlyprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

20 mins

Cook

22 mins

Total

42 mins

Serves

Ingredients

2 cupscooked rajma (kidney beans)3 - 4small boiled potatoes, peeled½ cupbreadcrumbs½ cuponion, finely chopped

¼-inch ginger, finely chopped

2garlic cloves, minced2green chilies, finely chopped1 tspcoriander powder½ tspcumin powder1 tbspKitchen King or Kadai Masala1 tspred chili powderto tasteSalt1 tbspoil for the mixture

Oil spray or a little oil for pan frying

Sauce

2 - 3 tbspHot & Sweet Sauce

Substitutions

Mix 2 tbsp ketchup + 1 tbsp sriracha

Tamarind chutney(optional)

Plain ketchup(optional)

Instructions

Prepare the Flavor Base
01
Heat 1 tbsp oil in a pan.
02
Add the chopped onions and sauté until lightly golden.
03
Add the ginger, garlic, and green chilies.
04
Cook until the raw smell disappears.
05
Add the coriander powder, cumin powder, Kitchen King (or Kadai Masala), red chili powder, and salt.
06
Cook the spices for about a minute.
07
Add the breadcrumbs and continue sautéing for another 2 - 3 minutes.
08
Allow the mixture to cool completely.
Prepare the Tikki Mixture
09
Add the cooled onion mixture and cooked rajma to a food processor or blender.
10
Pulse only until everything comes together. Do not make it into a smooth paste - some texture makes the tikkies much better.
11
Transfer the mixture to a large bowl.
12
Mash in the boiled potatoes.
13
Add the Hot & Sweet Sauce (or your preferred substitute) a little at a time until the mixture comes together.
14
Mix well.
Cook the Tikkies
15
Shape the mixture into approximately 16 small patties.
16
Heat a non-stick pan over medium heat.
17
Lightly grease the pan or spray with oil.
18
Cook the tikkies for about 6 - 7 minutes per side, flipping carefully once they develop a crisp golden crust.
19
Serve warm.
20
These Rajma Tikkies are crispy on the outside, soft on the inside, and packed with protein. They're a wonderful way to use cooked rajma and are perfect as an appetizer, snack, or even a main meal.

Worth knowing

Pulse the rajma rather than blending it completely. Keeping some texture gives the tikkies a much better bite.
Add the sauce gradually. Too much liquid can make the mixture difficult to shape.
If the mixture feels too soft, add another tbsp or two of breadcrumbs.
These tikkies taste delicious on their own with ketchup, green chutney, or tamarind chutney.
They also make an excellent filling for burgers, wraps, tacos, or grain bowls. Pair them with lettuce, onions, tomatoes, and your favorite dressing for a complete meal.
Leftover tikkies keep well in the refrigerator and can be reheated in an air fryer or on a skillet until crispy again.

Day 2 plan

Prep or cook in batches, then reheat in an air fryer or oven to bring back some crispness. Avoid microwaving if you want a crisp exterior.